I'm super picky about granola so I rarely buy it at the store. I decided to try to make it myself and it came out really good! It's stores well, stays crunchy and you can put whatever the hell you want in it for way less money than that stale stuff you get at the store.
Here's how I make it, but you should experiment. It's fun!
SUPER NUTTY GRANOLA:
6 cups rolled oats (NOT quick cook or instant)
2 or more c. mixed nuts & seeds
(I do a combination of almonds, walnuts or pecans, sesame seeds, pumpkin seeds, flax seeds)
1 c. shredded coconut
1/2 c. virgin coconut oil
1 tsp. cinnamon (optional: vanilla, cardamom, nutmeg)
a few dashes of salt
1/2 to 1 c. maple syrup (honey works too)
optional: cranberries or raisins or any dried fruit!
Preheat oven to 300
Heat the oatmeal in 2 deep saucepans, (it wont fit in one) over med-low heat. Stir constantly until they change color and become fragrant, 3-5 min.
Add the nuts and seeds and continue to cook, stirring often for another 3 min.
Add the shredded coconut. Cook 2 more min.
Add the cinnamon (or whatever spice you like) salt, maple syrup and coconut oil. Stir to coat.
Spread on 2 cookie sheets and put in the oven.
Bake for 20 min, stirring it every 6 or 7 minutes.
Remove from oven, add the fruit if you want and stir while it completely cools to room temp. on a rack.
Once it's cool, put into an airtight container. I keep mine on the counter.
xo
Happy Day-After-Thanksgiving everyone!
I myself took a much needed break from crazy holiday production schedule and had the best day just cooking and hanging out with friends and eating delicious food... most definitely 3 things that rank highest on my "favorite things to do" list for sure.
I am thankful to be writing these words and for having such excellent friends and family. I'm thankful for this little business and the ability to make things with my own 2 hands. Something I never seem to get sick of.
So it IS Friday and the day after Thanksgiving and even though I should be in the studio cutting and sewing and hammering, I wanted to do a quick Food Fri post especially because this tart is so damn good.
I recently acquired a REAL tart pan since I took this photo and have made this recipe in said pan with successful results. That said, a pie dish or tart pan will do!
I have this written down in my willy-nilly book of recipes, but I think I adapted it from one of Deborah Madison's cookbooks.
bon appetit and thank you!
Click "Read More" for Recipe
Its Fall and we usually host what I call
"Second Sunday Supper at Seven Sharp" at our house every month. Usually through the Fall and Winter and even into the Spring if its cold, which it often is here in the NW. Needless to say, I haven't had the time to get them going this season which is a bummer because I love cooking and eating while kvetching with friends.
Luckily, I've been invited to some delicious dinners to get me through the doldrums of my busy holiday season. This particular dinner was themed "Gilded Tongues, Golden Potluck" So I decided to make a Golden Apple Galette using the tart apples we picked at our friends farm down in Brownsville Oregon.
Recipe Below: (Click "Read More")
*click "READ MORE" for full recipe ----------------------------------------------------------------------
*click "READ MORE" for full recipe ------------------------------------------------------
*click "READ MORE" for full recipe --------------------------------------------
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